Tiramisu: The literal Italian pick-me-up
- Sara Begley
- Jun 12
- 3 min read
Updated: 6 days ago
Tiramisu is an Italian dessert, originating from Treviso, Italy, consisting of layers of sweet mascarpone cream and espresso soaked ladyfingers. It is quite delicious, and has several particularly interesting myths surrounding it. Tiramisù has become one of my favorite things to make, after a few spectacular adventures in trial and error.
A dessert with gorgeous layers but a muddled history.
Tiramisù is an Italian dessert surrounded by myths, though many accounts suggest it was created in the 1960s or 1970s in Treviso, Italy, a town located 25 miles from Venice. Literally, tiramisù means “pick me up,” originating from the dialect of Treviso “tireme su.” Though it may seem like a dessert that has been around for a while, its origins in the 1960s and 70s make it a very recent invention compared to something like baklava, which has been around for thousands of years (as early as 8 BCE in Mesopotamia). So, incase you were ever wondering, tiramisù was late to the party, despite its seemingly classical origins.
A dessert with gorgeous layers, but a muddled history.
Another widely acknowledged fact is that tiramisù was invented in a brothel. This dessert was appealing to such establishments because it was loaded with both caffeine and sugar, providing clients with a burst of energy. Most records regarding its origin are relatively similar. A woman with a connection to one of the brothels took the recipe back to her job at a restaurant, where it became a massive hit. The restaurant, “Le Beccherie,” began serving tiramisù around the 1960s, and the dessert quickly gained popularity in America and beyond. There are several legends and myths surrounding tiramisù, and I have sifted through the common threads I could find.
A dessert composed of coffee, cream, and caffeine. Optional side of chaos.
This tiramisù is actually my third attempt at making it, and each time seems to have come with its own fiascos. The first time, a family friend went to nine different stores looking for ladyfingers — spoiler alert: we had to make them ourselves. In contrast, the second time my 4-month-old lab ate most of the pan.
Regardless of these mishaps, I love tiramisù because I find that the dessert has the perfect balance of creamy and soft, with a little bit of bitterness and an army of sugar. Truth be told, I did not want to go on a hunt for ladyfingers, nor did I want to make them, so I improvised and made sponge cake, as I had also done the second time. Not traditional, but it worked for me at the time. Another change to the recipe — which I admit as a vital mistake — was that I did not soak the ladyfinger sponge cake long enough in the espresso. I was concerned that because of the way I had cut the cake, if I fully dunked the pieces in coffee, they would fall apart. (Such fears were misplaced.) Despite my little espresso mishap, I was really happy with how the dish turned out, and my whole family really enjoyed it.
When it comes to enjoying tiramisù in Santa Barbara, there are plenty of fantastic options. One of my personal favorites is Mizza, an Italian restaurant located near La Arcada, at the corner of State and Figueroa. In addition to their delectable appetizers and main dishes, their tiramisù stands out as one of the best I’ve ever tasted. It's incredibly creamy with a robust coffee flavor, and intriguingly, it features two different types of ladyfinger layers. It’s absolutely delicious, and I highly recommend visiting Mizza for lunch, dinner, or whenever you have the chance.
The cherry on top! Or cocoa powder.
Tiramisu is a delightful dessert that has captured the hearts of many around the world — including myself. With its rich layers of caffeine and cocoa, it creates a perfect balance of flavors and textures. Whether enjoyed in a traditional form or with my own twists, tiramisù continues to be a favorite of mine. Its relative ease of preparation makes it a beloved recipe, and ensures that it will stick around.
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